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White-Chocolate Mousse Parfaits

Scott Phillips

Yield: Yields eight small parfaits (3 cups mousse)



  • 4 oz. good-quality white chocolate, chopped
  • 1-1/2 cups heavy cream
  • 1/4 tsp. vanilla extract
  • Pinch salt
  • 1 ripe mango, cut into small chunks
  • 20 gingersnaps or chocolate wafers, crushed

Nutritional Information

  • Nutritional Sample Size per parfait
  • Calories (kcal) : 320
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 65
  • Sodium (mg): 180
  • Carbohydrates (g): 28
  • Fiber (g): 1
  • Protein (g): 3


  • Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.
  • Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don’t go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.
  • To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

This mousse can also be served alongside a fresh fruit compote. Other combinations: fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.


Be careful when you melt the white chocolate—it burns easily, so use very low heat.


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Reviews (1 review)

  • Jason123 | 06/21/2013

    This was quite sweet and tasted so so. The mango lassi parfait, also an FC recipe, was much better; tangy, flavourful and refreshing.

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